Place another cast iron or heavy-bottomed frying pan over medium-high heat and allow the pan to get nice and hot.
Season the halibut with Pelican Lemon-Pepper Seasoning.
Drizzle the pan with oil, add the halibut and cook until golden colour appears around the edges. Carefully lift up one edge to check the underside of the fish; do not flip until it is a nice golden colour.
Once flipped, cook the fish for another 2 minutes. (until it is about 80% cooked).
Carefully drain off oil then add 2 tablespoons (30 mL) of the Pelican Herb Compound Butter to the pan and baste the fish with the butter as it melts. Add drained capers and cook for 1 minute. Add the sliced almonds and stir into the butter and capers. Add a bit more compound butter if fish has absorbed it all.
FLAVOUR TIP: Fish will develop a nice golden crust when searing if it is thoroughly dry before it goes into a hot pan.)